7 Layer Chicken Taco Dip

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 3 Avocados, ripe large
  • 3 Green onions
  • 2 cups Iceberg lettuce

• Condiments

  • 1/4 cup Black olives
  • 2 tbsp Lime juice
  • 1 cup Salsa, chunky

• Baking & Spices

  • 1 tsp Garlic salt
  • 1 packet Taco seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese
  • 1 cup Sour cream, low fat

Found on thewholesomedish.com

Description

Ingredients

• 1 tbsp. olive oil
• 1 lb. boneless skinless chicken breast, chopped into small chunks
• 1 packet taco seasoning (plus water for cooking)
• 3 ripe avocados, large
• 2 tbsp. lime juice
• 1 tsp. garlic salt
• 1 cup low fat sour cream
• 1 cup chunky salsa
• 2 cups finely shredded iceberg lettuce
• 1 cup shredded cheddar cheese
• 3 green onions, sliced
• 1/4 cup sliced black olives

Directions

• Add the oil to a large skillet over medium-high heat. Add the chicken. Cook for 6 to 8 minutes (until the chicken is cooked through), stirring occasionally. Add the taco seasoning and water. Cook according to the taco seasoning package directions. Remove the skillet from the heat and let the chicken cool for 10 minutes. In the meantime, remove the peel and seeds from the avocados. Add the avocado, lime juice, and garlic salt to a medium bowl. Mash together until mostly smooth to make guacamole. Transfer the guacamole to a 7 x 11 inch (or 9 x 9 inch) dish. Spread it into an even layer. Spoon the taco seasoned chicken over the guacamole in an even layer. In a medium bowl, mix the sour cream with the salsa until well combined. Spoon it into an even layer over the chicken. Top the sour cream mixture with layers of shredded cheese, shredded lettuce, sliced green onions, and sliced black olives. Refrigerate until ready to serve. Serve with optional dippers, such as: tortilla chips, crackers, or sliced raw vegetables (sweet peppers, cucumbers, celery, etc.).
• Add the oil to a large skillet over medium-high heat. Add the chicken. Cook for 6 to 8 minutes (until the chicken is cooked through), stirring occasionally. Add the taco seasoning and water. Cook according to the taco seasoning package directions. Remove the skillet from the heat and let the chicken cool for 10 minutes.
• In the meantime, remove the peel and seeds from the avocados. Add the avocado, lime juice, and garlic salt to a medium bowl. Mash together until mostly smooth to make guacamole.
• Transfer the guacamole to a 7 x 11 inch (or 9 x 9 inch) dish. Spread it into an even layer. Spoon the taco seasoned chicken over the guacamole in an even layer.
• In a medium bowl, mix the sour cream with the salsa until well combined. Spoon it into an even layer over the chicken.
• Top the sour cream mixture with layers of shredded cheese, shredded lettuce, sliced green onions, and sliced black olives.
• Refrigerate until ready to serve.
• Serve with optional dippers, such as: tortilla chips, crackers, or sliced raw vegetables (sweet peppers, cucumbers, celery, etc.).

Nutrition